Guest chef

Katy Beskow

Katy Beskow is an award-winning vegan cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant meals and simple, fast home cooking

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Spiced pineapple and coconut pavlova

  • Serves 8
  • Makes 1
  • Prep 30 mins
  • Total time 3 hrs 40 mins, plus chilling and cooling
4.3/5 rating (4 votes)
Spiced pineapple and coconut pavlova
Spiced pineapple and coconut pavlova

step by step

  • 1Put the tins of coconut milk in the fridge to chill for 4 hours, ready to make the coconut cream later. Preheat the oven to 120°C, fan 100°C, gas ¼ and line a baking tray with baking paper.
  • 2In a clean, residue-free bow, pour in the tinned chickpea water and beat on a high speed using an electric mixer for 5 minutes. On a low speed, gradually add the icing sugar while continuing to beat; add the cream of tartar and vanilla extract. Increase the speed; keep beating until the meringue is glossy with stiff peaks, about 3-4 minutes.
  • 3Spoon the meringue onto the lined baking tray, in a circle roughly 25cm in diameter. Bake in the oven for 3 hours without opening the oven door. Turn off the oven, leaving the meringue inside to cool completely for a further hour. It should peel away easily from the paper.
  • 4To prepare the pineapple, top and tail and use a serrated knife to remove the peel, then cut out the 'eyes' in the pineapple flesh. Quarter lengthways, then cut away the core and slice into at least 12 long fingers. Heat a griddle pan until hot. Mix the sugar and cinnamon together in a small bowl. Brush the pineapple with rum then dust with the cinnamon sugar. Griddle the slices for 2-3 minutes on each side until bubbling, then cool (if it's too warm, the pineapple will melt the topping).
  • 5Remove the coconut milk from the fridge without shaking; carefully spoon the solid cream layer into a bowl, leaving behind the liquid. Whisk the coconut cream and maple syrup using an electric whisk until smooth, about 2-3 minutes.
  • 6To assemble the pavlova, spoon the coconut cream over the meringue, then pile the cooled pineapple on top. Spoon on the passion fruit seeds, garnish with coconut flakes and sprinkle with some lime zest. Serve within a couple of hours.
  • Recipe photograph by Kris Kirkham

Get ahead

Bake the meringue up to 3 days ahead; once completely cool, store in an airtight container. It can be frozen, but is quite fragile.

You will need

For the coconut cream

  • 2 x 400ml tins coconut milk
  • 1 tbsp maple syrup

For the meringue

  • the liquid drained from 1 x 400g tin chickpeas
  • 140g icing sugar, sifted
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract

For the topping

  • 1 small-medium ripe pineapple
  • 4 tbsp demerara sugar
  • 2 tsp ground cinnamon
  • 2 tbsp spiced rum or dark rum
  • 2 ripe passion fruit, halved
  • 20g freshly shaved coconut or coconut flakes, to garnish
  • finely grated zest of 1 lime

+ Nutritional Information